Mediterranean Baked White Fish
Mediterranean Baked White Fish is made with cod or halibut, cherry tomatoes, olives, garlic, lemon, and herbs.Bake everything together at 425°F for 15–20 minutes.Serve with rice, couscous, potatoes, bread, or a fresh salad.
Ingredients
- 1 ½ lb white fish fillets such as cod or halibut
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- Juice of ½ lemon plus more for serving
- 8 ounces cherry tomatoes halved
- 3 ounces pitted olives halved
- 3 tablespoons minced red onion
- 4 to 5 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons dried oregano
Instructions
- Preheat the oven to 425°F.
- Pat the fish dry with paper towels. Season both sides with kosher salt and black pepper.
- Lightly brush a 9 ½ x 13-inch baking dish with extra virgin olive oil. Place the fish fillets in the dish and squeeze the juice of ½ lemon over them.
- In a medium bowl, combine the halved cherry tomatoes, olives, red onion, minced garlic, fresh thyme, and dried oregano. Season with a small pinch of salt and black pepper.
- Add about 3 tablespoons of extra virgin olive oil and toss until the vegetables and olives are evenly coated.
- Spoon the tomato and olive mixture over and around the fish.
- Bake for 15 to 20 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily with a fork.
- Remove from the oven and finish with an extra squeeze of fresh lemon juice, if desired.
- Serve warm with the flavorful tomato and olive juices spooned over the fish.
Notes
Cod and halibut are excellent choices, but you can substitute another firm white fish with a similar thickness. If using thinner fillets, begin checking for doneness earlier.
Serve the fish with warm crusty bread, rice, couscous, roasted potatoes, or a simple green salad. The flavorful tomato, olive, and lemon juices are especially good spooned over rice or bread.